Skip to content
Loading map…

Big Beaver Brewing

1013 - 200 Southridge Drive Okotoks AB T1S 0B2 · Food - General

Official record from Alberta →

Inspection summary

Big Beaver Brewing has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on September 3, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 8 times across 5 separate inspections, most recently on August 7, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on March 26, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on August 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 5 separate inspections, most recently on August 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 4 times across 4 separate inspections, most recently on May 21, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Open foods without lids or protection were observed in the walk in cooler. **Ensure open foods are stored in a manner that protects from potential contamination. 2. Bottles of chemicals were hung on a rolling shelf containing clean equipment. **Store bottles of chemicals in another location that is separate from clean food equipment and food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced french fries were observed to be stored at room temperature. The temperature was measured at 13 degrees Celsius. **Ensure food items are not stored at room temperature for more than 2 hours. ***CORRECTED DURING THE INSPECTION.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for chlorine or QUATs sanitizer were available. **Ensure there are test strips onsite for sanitizers.***CHLORINE TEST STRIPS ONSITE BUT QUATS TEST STRIPS ONSITE WERE EXPIRED.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap not in dispenser at the handwashing station. **Put hand soap in a dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please send in an updated approved food safety training certificate.New staff members could benefit from the AHS basics food training course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: 1) In the corners of the flooring in the walk in cooler.
  3. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for chlorine or QUATs sanitizer were available. **Ensure there are test strips onsite for sanitizers.***CHLORINE TEST STRIPS ONSITE BUT QUATS TEST STRIPS ONSITE WERE EXPIRED.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring directly adjacent to the deep fryer was damaged and difficult to clean. Repair and seal flooring to make the surface smooth and easily cleanable.***OUSTANDING. TAPE WAS OBSERVED OVER THIS AREA.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in cooler is missing. Surfaces around the cooler are covered in duct tape.Repair cooler handle.***HANDLE WAS OBSERVED WITH DUCT TAPE. REMOVE DUCT TAPE.
  4. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No QUATs concentration was detected in a Ready to Use QUATs sanitizer bottle. **Ensure QUATs sanitizer concentration is maintained at least to 200 ppm.Staff were instructed to use a bleach water sanitizer in the meantime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for chlorine or QUATs sanitizer were available. **Ensure there are test strips onsite for sanitizers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weatherstripping at the backdoor of the kitchen area is worn, creating a gap large enough for pest entry. Repair weatherstripping.***OUTSTANDING.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring directly adjacent to the deep fryer was damaged and difficult to clean. Repair and seal flooring to make the surface smooth and easily cleanable.***OUSTANDING. TAPE WAS OBSERVED OVER THIS AREA.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in cooler is missing. Surfaces around the cooler are covered in duct tape.Repair cooler handle.***HANDLE WAS OBSERVED WITH DUCT TAPE. REMOVE DUCT TAPE.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No QUATs concentration was detected in a Ready to Use QUATs sanitizer bottle. **Ensure QUATs sanitizer concentration is maintained at least to 200 ppm.Staff were instructed to use a bleach water sanitizer in the meantime.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher used for glass washing was measured at a sanitizer concentration of 10ppm chlorine. The dishwasher used for washing kitchen equipment was measured at a maximum rinse temperature of 67.8 after several successive cycles. Repair dishwasher to be capable of appropriate sanitizing chemical concentration and/or temperature.***OUTSTANDING. AT THE TIME OF THE INSPECTION, THE HIGH TEMPERATURE DISHWASHER WAS MEASURED AT 65 DEGREES CELSIUS. THE MINIMUM TEMPERATURE REACHED SHOULD BE AT LEAST 71 DEGREES CELSIUS. NO CHLORINE SANITIZER WAS DETECTED IN THE LOW TEMPERATURE DISHWASHER. CHLORINE SANITIZER SHOULD BE AT LEAST 100 PPM CONCENTRATION. STAFF WERE INSTRUCTED TO MANUALLY SANITIZE GLASSWARE.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for chlorine or QUATs sanitizer were available. **Ensure there are test strips onsite for sanitizers.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weatherstripping at the backdoor of the kitchen area is worn, creating a gap large enough for pest entry. Repair weatherstripping.***OUTSTANDING.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring directly adjacent to the deep fryer was damaged and difficult to clean. Repair and seal flooring to make the surface smooth and easily cleanable.***OUSTANDING. TAPE WAS OBSERVED OVER THIS AREA.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in cooler is missing. Surfaces around the cooler are covered in duct tape.Repair cooler handle.***HANDLE WAS OBSERVED WITH DUCT TAPE. REMOVE DUCT TAPE.
  6. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher used for glass washing was measured at a sanitizer concentration of 10ppm chlorine. The dishwasher used for washing kitchen equipment was measured at a maximum rinse temperature of 67.8 after several successive cycles. Repair dishwasher to be capable of appropriate sanitizing chemical concentration and/or temperature.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The weatherstripping at the backdoor of the kitchen area is worn, creating a gap large enough for pest entry. Repair weatherstripping.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The posted food handling permit for this facility is outdated, listing incorrect permit conditions and a past due expiry date.Update posted food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The flooring directly adjacent to the deep fryer was damaged and difficult to clean. Repair and seal flooring to make the surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in cooler is missing. Surfaces around the cooler are covered in duct tape.Repair cooler handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The staff washroom did not have a working paper towel dispenser. Repair or replace paper towel dispenser.
  7. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website